Preheat oven to 180°C. Cut chicken down the middle of the breast bone using sharp kitchen scissors or a knife. Press down to flatten the chicken out, or you can cut the chicken into quarters. Season chicken skin with the paprika. Season with salt and freshly ground black pepper.

Melt 1 tablespoon butter and 2 tablespoons olive oil in a large ovenproof pan over medium-high heat, and add the whole chicken. Cook on the first side for 5 minutes (or until crisping and golden), flip and turn the heat down to medium. Let cook for another 3-5 minutes before adding chickpeas, remaining butter, thyme, basil and garlic.

Cook, stirring the herbs and garlic around, for about 2 minutes before adding the wine. Place the pan in the oven and bake for 30 minutes until chicken is cooked through. Insert a skewer to test if the juices run clear.

Add spinach and tomatoes and return to oven for a further 10-12 minutes. Season to taste. Allow chicken to rest for 5-8 minutes before serving.

Smart tip+ This dish tastes even better the day after so you can store in the fridge and share with friends for lunch or freeze and take to work for next week.